I would say that my kids are a pretty good judge of a great dessert!

After a single bite of this one, my son exclaims,  “Amazing, absolutely awesome!” and continued to devour the cheesecake.

My daughter has eaten this cheesecake for breakfast, lunch and dinner and still wants more for supper.  I am very sorry my dear sister Ruth – but we are going to have to make this one again – I know I promised to save you some – but how can I stop my kids from eating delicious healthy food!

I’d be happy to make it again.

This recipe is worth the effort – it works – it looks great and it is absolutely divine  to eat!

Ingredients:

Crust

3/4 cup hazelnuts

1/8 tsp. sea salt

3 soft medjool dates, (soak for 15 mins if hard), pitted and chopped

Filling

2 1/2 cups raw cashews (preferably soaked overnight)

1/2 cup lemon juice

2 Tsp. lemon zest

1/3 cup agave nectar

1/2 cup coconut oil (warmed to liquid)

1/2 tsp. sea salt

1 Tbsp. pure vanilla extract

2 Tbsp. organic dried lavender flowers

1 cup fresh blackberries

Blackberry puree

1/4 cup blackberries

1 Tbsp. agave

Cream Topping

1/2 cup raw cashews (soaked overnight)

1/2 cup coconut water

3/4 cup fresh young coconut meat

2 Tbsp. agave syrup

1 Tsp. vanilla extract

1/4 cup coconut oil (warmed to liquid)

Method:

Crust: Line a springform tin or oil with coconut oil – I used a square brownie tin

Process hazelnuts and sea salt in a food processor until the hazelnuts are fine crumbs, then add the dates and process until the mixture holds together when squeezed between your fingers.

Firmly press crust into the bottom of the prepared pan. Set aside.

The Filling: Drain cashews and combine them with lemon juice and zest, agave nectar, coconut oil, sea salt and vanilla in a food processor or blender and blend until smooth and creamy.

Remove half the mixture from the blender – add 1 Tbsp lavender and mix.

With the remaining mixture – add 1 Tbsp lavender and 1 cup blackberries and blend until smooth.

Blackberry Puree: Using an immersion blender, combine the 1/4 cup blackberries and 1 Tbsp agave nectar until smooth.

Assembly: Drop the filling alternating the vanilla and blackberry in about 3 Tsp amounts over crust in pan, until all is used up, sort of in a checkerboard fashion.  Tap on the counter to level. Drop some of the puree over the top of the cake (reserving some for serving) and swirl with a knife to create a marbling effect.

Frosting: Darin cashews and blend all the ingredients until smooth in a food processor and set in the freezer about 30 minutes until a frosting consistency.

Place in a pastry bag and pipe decoratively on top of cheesecake.  I have cut my cheesecake into small square serves and decorated separately.

Place in fridge while not enjoying!

Such a great recipe – absolutely LOVE this.  It is super special, delicious, looks great and so good for you.

Definitely the kind of cake I’ll make to take over to dinner!

Ally x

Giving credit where credit is due…

I actually went on the internet looking for a green tea cheesecake recipe and found this one – so glad I did.

Thanks Raw Food Recipes and Amy Lyons for posting this recipe.